ShareThe effect of refrigerated and frozen storage on butter flavour and texture.
Author(s) : KRAUSE A. J., MIRACLE R. E., SANDERS T. H., et al.
Type of article: Article
Summary
Refrigerated butter quarters exhibited refrigerator/stale off-flavours concurrent with increased levels of oxidation (lower oxidative stability and higher peroxide value and free fatty acid value) within 6 months of refrigerated storage, and similar trends were observed for refrigerated bulk butter after 9 months.
Details
- Original title: The effect of refrigerated and frozen storage on butter flavour and texture.
- Record ID : 2010-0856
- Languages: English
- Source: Egypt. J. Dairy Sci. - vol. 91 - n. 2
- Publication date: 2008
- DOI: http://dx.doi.org/10.3168/jds.2007-0717
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Milk and dairy products - Keywords: Butter; Texture; Flavour; Fresh produce; Frozen food; Modelling; Cold storage; Freezing
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